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Category: Baking

These recipes for a trio of thin, crisp butter cookies came courtesy of Rover’s chef-owner Thierry Rautureau, who serves them at the restaurant, makes them at home with his kids, and brings them to holiday parties. It’s a given that his will look better than the fragile, slightly misshapen versions I turned out with my own kids, but since I don’t think Thierry’s showing up at my door with a tin, I had to give them a try. My plate holds a duo — we baked the chocolate and the lemon versions, skipping the hazelnut only because I didn’t have the ingredients and didn’t want to brave the snow. …

P-I photo Allrecipes.com has a guide here on how to ship your cookies, including tips on which kinds are best to send through the mail. The site also has a “cookie countdown” of 25 recipes from around the world. …

As I was saying, it was amazing enough for me just to make the flaky crust that went into this pie. But the filling is something else, too. I hope I haven’t waited too long into apple season to post the recipe, as Kate McDermott and Jon Rowley used a great and wild mix of heritage apples for the filling, calling it an “apple adventure” where every bite is different. They had Cox Orange Pippins and Belle de Boskoops, Bramley’s Seedlings and Gravensteins and Spitzenbergs and Egremont Russets and whatever other treasures they found at the University District Farmers Market that week. …

The online version of Gourmet magazine continues to wow. Just in time for holiday baking, it’s compiled “Favorite Cookies 1941-2008,” featuring a photo and recipe of the best cookie recipe it published each year the magazine has been around. The feature starts with “Cajun Macaroons” from the February issue of 1941, and ends with this month’s “Glittering Lemon Sandwich Cookies.” The Gourmet kitchen retested each recipe, but reprinted the instructions as they originally appeared for authenticity’s sake (though it notes that, say, you could now use a food processor rather than a wooden spoon to deal with beating the almond paste in the macaroons.) It’s a fun trip through the tastes of different decades. …

Photo courtesy of bakingbites.com Don’t tell me you’re sick of hearing about Stephenie Meyer’s Twilight after yesterday’s every-angle-aganza of stories. You know you want (and the teenager in your life wants) to bake Twilight-themed treats for a movie release party. Yes? Then you can thank Nicole at Baking Bites for filling the void, complete with recipes for eats, drinks, and edibly gory photos for both adults and kids: …

Say bonjour — or is it bienvenue? — to Matt Kelley, new pastry chef at Rover’s. He was most recently at Chicago’s Bin 36 and its associated restaurants, where Gayot named him one of the country’s top five pastry chefs in 2007. Before that Kelley was lead pastry cook at the Four Seasons in Chicago — but before all that he was a hometown boy, working at Le Fournil and The Salish Lodge, going through Seattle Culinary Academy. At Bin 36, Gayot wrote that we’d be “swept away by seasonal creations like his sweet potato mousse with maple cake and brown butter ice cream or an apple-filled financier with caramelized apples, hazelnut croquant and porter ice cream.” And Serious Eats, noting that Kelley once raced on the Nascar minor league circuit, wrote that he “knows how to get the heart racing” with his gelati. …

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